Mixed Buttered Vegetables Recipes

Steps:

• Toss vegetables together in a medium bowl.
• In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
• Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
• Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
• Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

Steps:

• Cut carrots into 1 1/2-inch lengths. Cut each length into slices about 1/4 inch thick. Stack slices and cut into 1/4-inch-thick strips. There should be about 2 cups.
• Slice turnips and cut into strips of approximately the same size.
• Cut scallions into 1 1/2-inch lengths. There should be about a cup.
• Place carrots in saucepan and add cold water to cover with salt to taste. Bring to boil and let simmer about 3 minutes. Add turnips and let simmer about 3 minutes. Add pieces of scallion and continue cooking about 30 seconds.
• Drain well. Return vegetables to saucepan and add butter, salt and pepper. Add chives or parsley and toss to blend.